Abstract

In the present study the effect of wheat bran addition (0, 1, 3, 5% w/v) and the storage time in the rheological behavior of the yogurt buffalo milk were evaluated. Fat matter, antibiotic presence, total solids, acidity and pH were determined in buffalo milk. Rheological measurements were carried out using a Brookfied viscometer DV-II+Pro model, fitting the data to the model of Oswald de Wale. The yogurt presented a pseudoplastic and thixotropic behavior. Wheat bran addition influenced roportional directly way the rheological parameters, making more consistent and less pseudoplastic. torage time was inversely proportional to the consistency index and directly proportional to the flow index, being less consistent, with tendency to Newtonian fluid.